Cheesecake Pops

Cheesecake Pops

Elizabeth LaBau

Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 24 servings
Yield: 24 pops
Nutrition Facts (per serving)
166 Calories
11g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 166
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 15mg 5%
Sodium 105mg 5%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 0%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 0mg 1%
Potassium 72mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cheesecake pops are delicious balls of real cheesecake covered in a bright candy coating and served on a lollipop stick. They're surprisingly easy to make and a lot of fun to eat.

You can use any flavor of baked cheesecake you like and can substitute white or milk chocolate for the dark chocolate coating. They can be decorated in sprinkles, candies, or nuts so your cheesecake pops can be as playful or elegant as you like. No matter how you do it, they’re always delicious.

Besides the ingredients, you will also need 24 lollipop sticks.


  • 1 (8-inch) baked cheesecake, firm, well chilled

  • 1 pound chocolate candy coating

  • Vegetable shortening, as needed

  • Sprinkles, optional

  • Small candies, optional

  • Chopped nuts, optional

Steps to Make It

  1. Gather the ingredients.

  2. Prepare 2 baking sheets by lining them with aluminum foil or parchment. Set 1 sheet aside for now.

  3. Using a small cookie scoop, scoop spoonfuls of the cheesecake onto 1 of the baking sheets. If necessary, wet your hands and roll the cheesecake balls between your palms to make them fairly round.

  4. Insert 1 lollipop stick into each cheesecake ball. If they're too soft, freeze the balls for about 20 minutes until they're firm enough to skewer effectively. Place the baking tray in the freezer to freeze the balls until they are very firm, at least 2 hours.

  5. Microwave the candy coating until it is completely smooth and melted, stirring after every 30 seconds to prevent overheating. Add a little bit of shortening if necessary to produce a liquid coating that flows freely from a spoon. Set out your sprinkles or other desired toppings.

  6. Remove the cheesecake pops from the freezer. Working quickly, dip a frozen cheesecake ball into the melted candy coating. Make sure that all of the cheesecake is covered and that the chocolate forms a seal around the stick. With the coating still wet, roll it in the toppings of your choice or sprinkle them on. Place the completed cheesecake pop on the reserved baking sheet with clean parchment.

  7. Repeat with remaining cheesecake pops and candy coating. If the coating starts to set, return it to the microwave in brief intervals until it is once again liquid and smooth.

  8. Serve and enjoy.


  • You can use a cheesecake from the store (often found in the freezer section) or make one from scratch. Just make sure it's a baked cheesecake. Most no-bake cheesecake recipes are too soft in texture to hold up in these pops.
  • Store the finished cheesecake pops in an airtight container in the refrigerator for up to a week.
  • The pops will retain their great flavor and texture while stored. However, moisture might condense on them and cause the colors of the coating or sprinkles to bleed. If the appearance is very important, it is best to make these within 24 hours of when you plan to serve them.
  • If you do not have a microwave, you can melt chocolate using the double-boiler method. It's the traditional stovetop method that requires a saucepan and a metal or glass bowl.